Go Back
+ servings
baked Oreo cheesecake with whipped topping on a black cake place with a quarter missing
Print Recipe
5 from 23 votes

Best Oreo Cheesecake Recipe

This rich, creamy, and decadent Oreo cheesecake recipe is sinfully delicious. You only need 8 ingredients and 15 minutes prep time, and it's so EASY to make!
Prep Time15 minutes
Cook Time45 minutes
Chill4 hours
Total Time5 hours
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 453kcal
Author: Sabine

Ingredients

Crust

  • 25 Oreo cookies (incl. filling), crushed into fine crumbs (9.7oz / 275g)
  • 6 tablespoon unsalted butter, melted (85g)

Filling

  • 4 cups cream cheese, room temperature (900g / 31.7oz)
  • 1 cup granulated white sugar (200g)
  • 3 tablespoon all-purpose flour (22g)
  • 5 large eggs
  • 2 vanilla beans* (or 2 teaspoon vanilla extract)
  • cup heavy whipping cream (80ml)
  • 10 Oreo cookies (incl. filling) (3.9oz / 110g)

Instructions

  • Preheat oven to 350°F / 175°C.
  • Crust: Line a 9" (23cm) springform pan with parchment paper or grease with butter or non-stick spray. Set aside. 
  • In a large bowl stir together Oreo crumbs and melted butter until combined and evenly moistened. Transfer to the prepared pan and press crust into the bottom and halfway up the sides with the back of a measuring cup. Freeze until filling is done.
  • Filling: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour until smooth and no lumps remain for about 2 minutes.
  • Add one egg at the time and mix just until combined before you add the next egg. Scrape down the bowl and add vanilla* and heavy whipping cream and mix until creamy. Don't overmix. Too much air in the filling can cause cracks while baking. Roughly crush Oreos with your fingers and fold into the filling.
  • Pour filling into the crust. Spread evenly. Place a piece of parchment paper under the springform pan and bake for 45-55 minutes until the edges look puffed and browned. The center should be very bright and almost set with a 2-3 inches wobbly spot in the center. Don't overbake because this is a common reason for cracked cheesecake. 
  • Turn off the oven, crack open the door, and let the cheesecake in the oven for another hour. Then remove from the oven and let cool to room temperature. Refrigerate at least 3 hours or overnight. Top with whipped cream and Oreo cookies before serving, if desired. Store leftovers in an airtight container in the fridge up to 3 days. 

Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition

Calories: 453kcal | Carbohydrates: 35g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 147mg | Sodium: 331mg | Potassium: 163mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1065IU | Calcium: 76mg | Iron: 2.9mg